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Bean Cakes


24 minutes

4 servings


Inspired by the Love Cakes at the Flying Biscuit Café in Atlanta, GA, where we met. Goes great with Southwestern Millet, or a simple side salad.
In order to skip the traditional masa used in this recipe we use Xanthan gum to bind the rice flour together, otherwise the bean mixture will crumble. If you can't find xanthan gum at the grocery store, try your local health food store in the baking aisle.

Bean Cakes


  • 2 cans black beans, rinsed and drained

  • 2 tablespoon(s) coconut oil, divided

  • 2 tablespoon(s) red or yellow onion, minced

  • 2 garlic cloves, minced

  • 1 teaspoon(s) cumin

  • 1/2 teaspoon(s) unrefined sea salt

  • 1/4 cup(s) brown rice flour

  • 1/4 teaspoon(s) xanthan gum

  • 2 ripe avocados

  • 2 tablespoon(s) fresh cilantro (de-stemmed and chopped), can use dried

  • 1 tablespoon(s) fresh lime juice


1. In a large pan, sauté onions in 1 TBSP of the oil for 5 minutes. Add garlic, cumin, and salt together and sauté for another 3 minutes.

2. In a small bowl, add xanthan gum to the rice flour and mix together well.

3. In large bowl, add onion mixture to the black beans and mash with a masher until well combined. 

4. Add the rice flour blend to the bean mixture a little at a time until the flour is well integrated. Roll the mixture in your hand; if you can roll it into a ball without it sticking to your palm you are ready to make the mixture into balls. Divide the mixture into 16 parts and roll into even sized balls. Then, flatten them out. Too much flour will make the cakes break apart when cooking.

5. Add a little more oil to the sauté pan and cook the bean cakes over medium heat for about 5 minutes per side, until they are lightly browned.

6. Make Guacamole- Put the avocadoes, cilantro and lime juice into a bowl and mash together with a masher until well combined.

7. Top 4 of the bean cakes with fresh guacamole and red onion. Enjoy with a side salad, or Southwestern Millet.

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